The WA Good Food Guide have partnered with the Purple Hands Foundation to help deliver a unique dining experience to over 170 travelling students on the first night of the 2023 Kimberley 9s Carnival at Cable Beach.
In preparation for the event, remote students were tasked to design a menu using local and native ingredients as part of the “Kimberley Connected” Program, proudly sponsored by Containers for Change. Once completed, the schools then sent the menus through to the WA Good Food Guide.
Working with three top WA Chefs Scott Bridger (Bib & Tucker), Rohan Park (Old Young’s) and Stephen Watson (Heyder & Shears), the WA Good Food guide took inspiration from these menus and delivered a chef-prepared meal, with ingredients inspired by the students from the Kimberley.
All three chefs volunteered their time to help create the menu and attend the Kimberley 9s event to cook and bring the menu to life on Tuesday night.
The meal took place under the stars at Cable Beach and was supported by Pardoo Wagyu, Linley Valley Pork and Craig Mostyn Group who provided the ingredients and equipment to help make this special event happen.
Director of WA Good Food Guide Georgia Moore said this experience is something they’ve been wanting to bring to life for some time.
“At the WA Good Food Guide, we’ve been keen to create a children’s dining experience for some time,” Moore said.
“We are passionate about educating children on ingredients, the provenance of produce and giving young people an opportunity to enjoy a meal that follows a menu.
“When we partnered with the Purple Hands Foundation to create this dining experience, we were given the pleasure of working with children from regional communities throughout the Kimberley, with these students also informing the ingredients we used through workshops held on the menu earlier this year.
“The students essentially inspired the entire menu and our chefs then put it all together. It was a big team effort, and you could feel that energy at the event, it was very special.”
Moore emphasised just how special the event was to be a part of, reflecting on over eight years of dining experiences.
“The children were very curious about the food and they engaged with the chefs who visited each table. We encouraged students to leave their seats, be messy, relax and have fun – which is exactly what food should be about.”
The 'Yawuru Dinner' featured items such as Mermaid Shoal Snapper, Kangaroo and Quandong Pies, Wahu Beef, Damper, Kangaroo Bolognese and much more.
See the full menu below
